Description

Cup Characteristics: Full bodied with slight must notes. Generally not used as a beverage.

Antioxidant Level: Low

Caffeine Content: Medium

Shelf Life: 50 years

Infusion: Tending dull

Luxury Ingredients: Black tea

Tea bricks are perhaps one of the most visually striking forms of processed tea in the world. The origin of the brick is rooted in
the ancient spice trading routes of the ancient Far East in and around the 9th century. Traders and caravan herders transported
everything they had by camel or on horseback so all goods had to be designed to take up as little space a possible. Tea
producers wishing to export their product devised a way of compacting processed tea leaves by mixing it with stalk and tea
dust and then pressing it tightly into forms and drying them in the sun. Centuries of trading made the tea bricks became so
popular that by the 19th and even early 20th centuries, pieces broken from a brick were used as currency in Tibet, Mongolia,
Siberia, and Northern China.

The method traditionally used for brewing tea from a tea brick was to roast a piece over a flame until it turned reddish. The
piece of brick was then crumbled and brewed in a pot. In some parts of China it was also customary to spice up the brew by
adding onion, ginger, and orange. In Tibet, tea bricks were traditionally used to make the country's famous fermented yak
butter tea. As for we North Americans however, if you find you have no fermented yak butter in the fridge, we recommend
simply using regular milk - although most people nowadays like tea bricks simply for their aesthetic qualities.

These tea bricks
make a unique gift and a great conversation starter if placed in an upright plate holder.

Hot tea brewing method: Bring filtered or freshly drawn cold water to a rolling boil. Break tea apart and place 1 slightly
heaping teaspoon of loose tea for each 7-9oz/200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot.
Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Add milk and sugar to
taste.

SERVING THIS AS ICED TEA IS GENERALLY NOT RECOMMENDED. HOWEVER, SHOULD YOU WISH TO
BREW IT ANYWAY, PLEASE FOLLOW THE INSTRUCTIONS BELOW:

Iced tea brewing method (Pitcher): (to make 1 liter/quart): Place 6 slightly heaping teaspoons of loose tea into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼
cups/315ml over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving
pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Garnish and sweeten to
taste. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice
and diluted with cold water. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury
quality and nothing to worry about.)

Iced tea brewing method (Individual Serving): Place 1 slightly heaping teaspoon of loose tea into a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per
serving over the tea. Cover and let steep for 5 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the
leaves. Not all of the tea will fit, allowing for approximately an additional ½ serving. Sweeten and/or
add lemon to taste. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be
poured over ice and diluted. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury
quality and nothing to worry about!)

ANTIOXIDANT BENEFIT:
More antioxidants are extracted from tea (L. Camellia Sinesis), or rooibos (Asphalatus Linearis), the longer it is brewed….and
the more tea or rooibos that is used, the greater the antioxidant benefit.

FOOD SAFETY ADVISORY:
We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea.
Today’s water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce
the potential incidence of water-borne illnesses.